Hi, all!
Question: I tried making semolina bread with a recipe I found online. The
bread was dense & heavy. I have bought semolina bread at a local store that
is light, crusty & open-textured (but packaged, and I want fresh). My
question is, are semolina flour for bread and semolina for pasta two
different animals? I have the sneaking suspicion this is so, but would
appreciate any information. The recipe I used did not call for a starter,
I'd imagine this would this make a difference? Many thanks for help on my
journey of discovery!
Yvonne